Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.)

Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents an...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2022-02, Vol.70 (5), p.1629-1639
Hauptverfasser:	Schmiedeskamp, Amy, Schreiner, Monika, Baldermann, Susanne
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Carotenoids Daucus carota Food and Beverage Chemistry/Biochemistry
Online-Zugang:	Volltext
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